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Ingredients
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Artichoke Preparation
Breading and Frying
Method
Artichoke Preparation
- 1
Prep the Artichokes
Start by trimming the artichokes. Cut the stem to about 1 inch and remove the outer leaves until you reach the tender, light green inner leaves. Cut the top third off the artichoke to remove the tough leaves.
- 2
Soak in Lemon Water
In a large bowl, mix the lemon juice with enough water to cover the artichokes. Soak the prepared artichokes in this lemon water for about 10 minutes to prevent browning.
- 3
Breading and Frying
- 4
Prepare the Breading Station
In a shallow dish, combine the all-purpose flour, cornstarch, garlic powder, salt, and black pepper. In another bowl, whisk the eggs and water together until well combined.
- 5
Bread the Artichokes
Dip each artichoke into the flour mixture, coating evenly. Then, dip into the egg mixture, allowing excess to drip off, and finally, return to the flour mixture for a second coating. Ensure they are fully covered.
- 6
Heat Oil for Frying
In a large skillet or deep fryer, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C). You can test the oil by dropping in a small piece of bread; it should sizzle immediately.
- 7
Fry the Artichokes
Carefully place the breaded artichokes into the hot oil, frying them in batches to avoid overcrowding. Fry for about 5-7 minutes or until golden brown and crispy. Use a slotted spoon to transfer them to a paper towel-lined plate to drain excess oil.
- 8
Serve
Serve the crispy artichokes hot, garnished with extra preserved lemon if desired. Enjoy as an appetizer or side dish!
